I'm either really, really late...

...or 11 months early!

4.15.17

It is no secret that I have a hard time planning holiday baking posts in advance. It's not that I don't think about it, I just can not get my act together in order to get it up in before the holiday. Now, technically, there's still 2 more days of Passover so there's still some time to make and enjoy these. Honestly, these Tangy Lemon Bars are so good you won't mind a few more days of matzot! 

It's also no secret that I grew up Christmas but am now Hanukkah and I've only heard stories from friends and loved ones about the never-ending Seders and worse...the desserts that one would either be too tired or too full to dare and eat. My how times have changed.

My sister-in-law hosts a family friendly Seder that's totally hands on from signing & dressing up for a part in the Exodus play to "THIS IS PASSOVER JEOPARDY" newly added this year. (announcer Johnny Gilbert in my head) 

I help by bringing a few desserts...I wouldn't be allowed to step foot in the door if I didn't bring the lemon bars. There's just something about baking for people who love the goods you make from your heart. It's like love is a secret ingredient! 

I made 7 batches this year and truth be told, I'm kinda lemon barred out! 

They NEVER last long...

...EVER!

I follow the recipe to a T except...I grate lemon zest for both the crust and the lemon filling-I just like knowing that extra little zing is there.

Enjoy!

Tangy Lemon Bars

Pastry:
1/2 cup granulated sugar
1 cup matzoh meal
1 stick margarine or butter, melted

Lemon Filling:
3 large eggs
3/4 cup granulated sugar
2 Tbs. margarine or butter, melted
1/3 cup fresh lemon juice
2 Tbs. potato starch

1. Place oven rack in center of oven and preheat to 350. Line an 8-inch square baking pan with heavy foil, letting an inch extend over the sides. Oil or spray the foil.
2. For the pastry: In a small bowl, stir together the sugar, matzoh meal and melted butter. Press into the bottom of the prepared pan. Bake 20-25 minutes or until pale golden. Reduce oven to 325.
3. For the filling: Whisk eggs in a medium bowl. Whisk in melted butter, lemon juice and potato starch. Pour over pre-baked crust and bake at 325 for 20-25 minutes, or until top is set.
4. Remove from oven and cool to room temperature.
5. To cut, remove from pan by lifting out the foil. Place on cutting board. Cut into 1 inch squares.
6. Sprinkle with powdered sugar. Served chilled or at room temperature.

Happy (lemon bar) snapping!

xo

Kelly